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This article was co-written by Ed Kuoha. Ed Kuoha is a chef and owner of Kuoha Culinary in Aiea, Hawaii. He has more than 20 years of experience working in many kitchens and food courts, such as Morimoto Waikiki – where he was trained directly by super chef Morimoto. Chef Ed specializes in catering to small dining events and private cooking requests. He holds an associate degree from the Pacific Culinary Institute of Kapipani Community College.
This article has been viewed 7,636 times.
Red snapper is a fragrant white fish and tastes great when grilled with herbs. Red snapper fillets are very thin, so it’s common to grill them whole so that the fish doesn’t go to waste. If you don’t like buying whole fish, you can grill, sauté or deep-fry red snapper fillets in oil.
Steps
Grilled whole snapper
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Choose fish. There are many varieties of snapper, but red snapper will have an iridescent bright red color and fade to pink on the belly. When buying whole snapper, you need to choose fish with clear and red eyes. The flesh of the fish should be firm when you touch it.
- Red snapper is so popular that it has become the common name for all white fish. For that reason, the name snapper is often assigned to a fish that is similar but not as delicious, such as cod. You should buy snapper from a trusted seller to make sure you’re getting the right fish. [1] X Research Source
- Ask the dealer to gut the fish and wash it, unless you want to make the fish yourself.
- You will need 3/4 of a red snapper per serving.
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Preheat the oven to 175 degrees C. Make sure the oven is hot enough before you put the fish in.
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Prepare the fish baking tray. Choose a metal, glass or ceramic baking tray or dish large enough to fit the fish. Line the tray with foil to keep the fish from sticking.
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Seasoning. Red snapper will be delicious when lightly seasoned to enhance the fresh flavor of the fish. Sprinkle a pinch of salt, pepper, and lemon juice on the belly of the fish, and add a few pieces of butter to keep it moist while it cooks. Rub salt and pepper on the outside of the fish.
- If you like a herb-flavored dish, you can add a few sprigs of thyme, rosemary or basil to the belly of the fish.
- For a complete meal, arrange slices of carrot, onion, or potato around the fish in a baking tray. Vegetables will cook along with the fish.
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Grilled fish. Place baking tray in oven and bake for 45 minutes or until fish is cooked through. It’s a bit difficult to tell when the fish is done, but you can observe the flesh; If the fish meat is not clear, it means the fish is cooked.
- After about 40 minutes, you can check if the fish is cooked. Use a fork to lightly poke a piece of fish meat. If the fish meat is white and easy to break, it means the fish is cooked. If the fish is still a bit tough, you need to cook it a little more.
- Return the fish tray to the oven if additional baking is required. Check again in 5-10 minutes.
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Transfer the fish to a plate and serve. [2] X Research Source Whole snapper looks great when placed on a plate among the sprigs of herbs. When serving, use a fork or spoon to lift the fish onto individual plates.
Grilled red snapper fillet
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Buy fresh red snapper fillet. Tim buys red snapper fillets with skin on, as the skin adds flavor and helps prevent the fish from breaking when grilled. Look for fish fillets with metallic pink skin and firm flesh. You will need about 120 g – 150 g of fish per serving.
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Preheat the oven to 218 degrees Celsius. Such a high baking temperature will help the fish cook quickly, and the texture of the fish will also be moist and crispy.
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Arrange the lemon slices on the bottom of a baking tray with a rim around it. Fish fillets grilled over lemon slices will retain moisture. First, spread a thin layer of oil in the baking tray, then cut the lemons into thin slices and place them on the tray.
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Place a fish fillet on top of 2 lemon slices. One piece of fish usually fits 2 slices of lemon, but if the piece is large, you may need to use 3 slices of lemon. Place the fish skin underneath.
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Marinated fish. Sprinkle salt and pepper over each fish fillet. You can also add a pinch of cayenne pepper, garlic powder, thyme or whatever herbs you like.
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Grilled fish. Place the baking tray in the oven when the oven is completely hot. Bake for about 15 minutes or until fish is no longer clear. When cooked, the flesh of the fish will be opaque and open when you poke the fish with a fork.
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Make the sauce. Pan-fried snapper fillets taste best when drizzled with a simple butter sauce. This sauce is quite easy to make and will help elevate the dish. Mix the following ingredients in a saucepan and place on the stove while waiting for the fish to cook:
- 2 tablespoons butter
- 1/4 teaspoon paprika
- 1 teaspoon finely chopped rosemary
- Salt and pepper to taste
- 1 teaspoon grated lemon zest
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Serve fish with butter sauce. Place each piece of fish on 2 slices of lemon in the plate. Drizzle some melted butter over each piece of fish. [3] X Research Sources
Pan-fried red snapper fillet
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Buy fresh red snapper fillet. Choose pieces of fish with skin, as the skin will help the fish become crispy when pan-fried. Buy fish with metallic pink skin and firm flesh. You will need 120 g- 150 g fish per serving.
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Sprinkle salt and pepper on each piece of fish. Use paper towels to pat the fish pieces dry, then sprinkle salt and pepper on both sides of the fish. [4] X Research Sources
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Heat olive oil over medium heat. Heat the oil until hot but not smoking.
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Place the fish fillets in the pan, skin side down. Place the fish fillets in the pan when the oil is hot. Sauté the fish until the skin turns golden brown, about 3 minutes. Keep the heat on while sautéing to make sure the fish skin doesn’t burn. Reduce the heat if the fish immediately turns brown.
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Flip the fish and saute the other side. Fry the other side for about 3 more minutes. The fish will be cooked when the flesh is no longer clear and will come apart easily when you poke the fish with a fork.
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Enjoy. Pan-fried snapper fillet is delicious when served with avocado sauce and lime juice.
Deep fried red snapper fillet
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Use skinless snapper fillet. You may not be able to find skinned snapper fillets, but you can skin them yourself when you buy them. Skinless snapper fillets will cook more evenly. Cut the fish into pieces about 2cm wide to cook faster and more evenly.
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Mix the flour. Red snapper is easy to combine with many types of flour and fried with any type of flour is delicious. You can use traditional seafood fried dough, Japanese style Panko breadcrumbs or beer powder.
- To make dry dough, mix 1/2 cup flour, 1/2 cup dry bread crumbs, and 1/2 teaspoon salt. Add black pepper and chili to taste.
- Panko breadcrumbs are also popular. This powder is sold in a box in the powder section of the grocery store.
- If you like the taste of powdered beer, you can mix 2 cups of flour and a 350ml can of beer. Add 1/2 teaspoon salt and black pepper to taste. [5] X Research Sources
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Heat the oil. Pour the oil into the bone broth with the oil level about 5 cm high. Heat over medium-high until the temperature reaches about 185 degrees Celsius. Check the temperature with a cooking thermometer before frying the fish, as the fried fish will fail if the oil is not hot enough.
- Use an oil with a high smoke point such as canola or peanut oil. Olive oil and oils with a low smoke point will decompose when heated at high temperatures.
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Dip the fish fillets in the batter. Make sure the fish is evenly coated with flour on all sides. You can try putting the pieces of fish in a plastic bag with the flour and shaking it well.
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Fish fry. Drop a few pieces of fish in the oil at a time. Fry for 1-2 minutes or until fish pieces emerge. Do not fry too much at once, or the fish will not cook evenly. Fried fish will cook very quickly, so you need to watch carefully so that the fish does not burn.
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Remove the fish and place on a paper towel to drain the oil. Use a slotted spoon to scoop the fish out of the pot and place on a plate lined with paper towels. The fried fish fillets are delicious to enjoy with some lemon wedges and tartar sauce.
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Complete.
Advice
- If the snapper fillet is thinner than 1.3 cm, you do not need to flip the fish during the frying process.
- If you use frozen fish, it will take twice as long to prepare the fish. For best results, you should defrost fish before frying.
- If cooking fish with sauce, add 5 minutes to the total cooking time.
Warning
- To prevent food poisoning and spoilage, you should not leave fish at room temperature when thawing and marinating. Store fish in the refrigerator until cooking begins.
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This article was co-written by Ed Kuoha. Ed Kuoha is a chef and owner of Kuoha Culinary in Aiea, Hawaii. He has more than 20 years of experience working in many kitchens and food courts, such as Morimoto Waikiki – where he was trained directly by super chef Morimoto. Chef Ed specializes in catering to small dining events and private cooking requests. He holds an associate degree from the Pacific Culinary Institute of Kapipani Community College.
This article has been viewed 7,636 times.
Red snapper is a fragrant white fish and tastes great when grilled with herbs. Red snapper fillets are very thin, so it’s common to grill them whole so that the fish doesn’t go to waste. If you don’t like buying whole fish, you can grill, sauté or deep-fry red snapper fillets in oil.
Thank you for reading this post How to Cook Red snapper at Tnhelearning.edu.vn You can comment, see more related articles below and hope to help you with interesting information.
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